1. In a small-medium pot, saute the onion in oil for a few minutes. Pour on 2 cups water and bring to a boil. Stir in 1 tablespoon veggie broth powder, flour, herbs, and ground pepper. Keep simmering to thicken.
2. At the same time, in another pot, boil the quinoa according to package directions with the remaining broth powder and paprika. I prefer my quinoa to have a little crunch, so I use less water than directed (3:2). The quinoa takes about 15 minutes to cook this way.
3. In a third pot, steam the tempeh for a few minutes. Meanwhile, preheat oven to 400 degrees F, and coat the bottom of a large baking dish in a thin layer of cooking oil. Once the tempeh strips are soft and swolen, lay them in the baking dish.
4. Drizzle soy sauce on the side of the strips facing up. Bake in the oven for at least 15 minutes, until they're nicely toasted. Reduce temperature to 350 degrees F, pull out the tempeh dish, and coat it with the broth sauce (which should be thicker by now).
5. Return it to the oven and bake for 15 minutes. Turn off the oven, sprinkle shredded vegan cheese on top of the tempeh, and leave it in the still-hot oven for a few more minutes to melt. Combine the tempeh, quinoa, and vegetables.
Source of recipe: When it comes to making a lot of food at once, the oven beats the stove, and tempeh is no exception. I used some of the baking tips found on Patty Knutson's handy cooking website (http://www.vegancoach.com[1]). The red quinoa adds great contrast in color and texture.